Fudge Cream Pie

Nancy Allen


This pie is thick and creamy and very delicious.


★★★★★ 1 vote

6-8 slices
25 Min
20 Min
Stove Top


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  • 1
    baked 9 inch pie shell
  • 1 1/3 c
  • 1/4 c
  • 1/4 c
  • 1 2/3 c
    evaporated milk
  • 3
    egg yolks, slightly beaten save whites for meringue topping)
  • 2 Tbsp
  • 1 1/2 tsp
    vanilla extract

  • 1/4 tsp
    cream of tartar
  • 1/2 tsp
  • 3
    egg whites
  • 1/2 c

How to Make Fudge Cream Pie


  1. Sift together sugar, flour and cocoa. Gradually stir in evaporated milk. Pour this into a medium saucepan and heat over medium heat until mixture comes to a boil and thickens.
  2. Reduce heat, cook and stir for about 4 minutes. Add small amounts of hot mixture to combined egg yolks, stirring well after each addition. Return egg mixture back to pan stirring the whole time.
  3. Cook over medium heat 1 to 3 minutes, mixture will become very thick. Remove from heat and stir in butter and vanilla. Cool for about 5 minutes and then pour into pie shell. Cover with meringue and bake at 350 for 12-15 minutes.
  4. For meringue, In a mixing bowl, combine egg whites with the cream of tartar and vanilla. Beat at high speed with an electric mixer until soft peaks form.
  5. Gradually add sugar and continue beating at high speed until stiff peaks form and sugar is dissolved. Cover pie with meringue and bake to lightly brown.

Printable Recipe Card

About Fudge Cream Pie

Course/Dish: Pies, Chocolate
Main Ingredient: Dairy
Regional Style: American
Other Tag: Quick & Easy

Show 7 Comments & Reviews

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